easy spring dinner ideas

By My name is ali December 17, 2023 Post a Comment

Spring Crudites with Romesco Sauce
Quinoa and Veggies
Asparagus Tart
Creamy Mushroom Pasta
Grilled Chicken Salad
Roasted Vegetable Pizza

Spring is the season for fresh produce and colorful dishes that celebrate the abundance of nature. If you're looking for some easy and tasty dinner ideas, look no further! Here are six recipes that are sure to please your taste buds and impress your guests.

Spring Crudites with Romesco Sauce

Nothing says spring like a platter of colorful vegetables served with a flavorful dip. This recipe combines the freshness of raw vegetables with the richness of a warm and tangy romesco sauce.

Ingredients

1/2 cup slivered almonds
1/2 cup jarred roasted red peppers
2 garlic cloves, chopped
2 tablespoons tomato paste
1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon smoked paprika
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Assorted raw vegetables, such as radishes, carrots, snap peas, and cherry tomatoes, for serving

Instructions

In a food processor, pulse the almonds until finely ground.
Add the roasted red peppers, garlic, tomato paste, vinegar, and smoked paprika and process until smooth.
With the motor running, slowly pour in the olive oil and process until the sauce is emulsified and creamy.
Season with salt and pepper to taste.
Arrange the raw vegetables on a platter and serve with the romesco sauce.

Quinoa and Veggies

This is a flavorful and colorful dish that is sure to satisfy your hunger and your taste buds. It's also vegan and gluten-free, making it a great option for guests with dietary restrictions.

Ingredients

1 cup quinoa
2 cups vegetable broth
1 red onion, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons olive oil
Salt and freshly ground black pepper

Instructions

In a large pot, combine the quinoa and vegetable broth and bring to a boil.
Reduce the heat to low and simmer, covered, for 15 to 20 minutes or until the quinoa is tender and the liquid has been absorbed.
In a large pan, heat the olive oil over medium heat.
Add the onion and garlic and sauté for 3 to 4 minutes or until the onion is translucent.
Add the bell peppers and zucchini and sauté for about 5 minutes or until the vegetables are tender.
Add the cherry tomatoes, chopped herbs, and cooked quinoa and stir to combine.
Season with salt and pepper to taste.
Serve warm or at room temperature.

Asparagus Tart

This elegant tart is a great way to showcase the delicate flavor of fresh asparagus. It's also surprisingly easy to make, thanks to the convenience of store-bought puff pastry.

Ingredients

1 sheet puff pastry, thawed
1 pound asparagus spears, trimmed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400°F.
Roll out the puff pastry on a lightly floured surface into a rectangle that is approximately 12 x 10 inches.
Transfer the puff pastry to a baking sheet lined with parchment paper.
In a small bowl, mix together the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
Spread the cheese mixture over the puff pastry, leaving a 1-inch border around the edges.
Arrange the asparagus spears on top of the cheese mixture.
Brush the edges of the puff pastry with the beaten egg.
Bake for 25 to 30 minutes or until the puff pastry is golden brown and the asparagus is tender.
Serve warm or at room temperature.

Creamy Mushroom Pasta

This hearty and indulgent pasta dish is perfect for a cozy dinner at home. The creamy mushroom sauce is rich and flavorful, and the pasta provides the perfect comfort factor.

Ingredients

1 pound penne pasta
1 pound mushrooms, sliced
4 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper

Instructions

Cook the penne pasta according to the package instructions.
Meanwhile, in a large pan, melt the butter and olive oil over medium heat.
Add the mushrooms and garlic and sauté for about 8 to 10 minutes or until the mushrooms are browned and tender.
Add the white wine to the pan and stir to deglaze.
Add the heavy cream and Parmesan cheese and stir to combine.
Bring the sauce to a simmer and cook for about 5 to 7 minutes or until the sauce has thickened.
Season with salt and pepper to taste.
Drain the cooked pasta and add it to the pan with the mushroom sauce.
Toss the pasta to coat in the sauce.
Serve hot, garnished with chopped parsley.

Grilled Chicken Salad

This colorful and healthy salad is a great way to enjoy the fresh flavors of spring. The grilled chicken adds a delicious smoky flavor, and the tangy vinaigrette ties everything together.

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly ground black pepper
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cup sliced cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
Brush the chicken breasts with olive oil and season with salt and pepper.
Grill the chicken for about 5 to 6 minutes per side or until cooked through.
Meanwhile, in a large bowl, combine the salad greens, cherry tomatoes, cucumber, feta cheese, parsley, and mint.
In a small bowl, whisk together the red wine vinegar, olive oil, garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
When the chicken is done, let it rest for a few minutes before slicing it thinly.
Add the sliced chicken to the salad bowl and toss to combine.
Drizzle the vinaigrette over the salad and toss to coat.
Serve immediately.

Roasted Vegetable Pizza

Pizza is always a crowd-pleaser, and this version featuring roasted vegetables is no exception. The combination of tender vegetables, gooey cheese, and crispy crust is irresistible.

Ingredients

1 pound pizza dough
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 zucchini, sliced
1/4 cup olive oil
Salt and freshly ground black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Instructions

Preheat the oven to 450°F.
In a roasting pan, toss the sliced vegetables with the olive oil, salt, and pepper.
Roast the vegetables for about 20 to 25 minutes or until they are tender and slightly charred.
Meanwhile, roll out the pizza dough on a lightly floured surface into a circle that is approximately 12 inches in diameter.
Transfer the pizza dough to a baking sheet lined with parchment paper.
Spread the roasted vegetables evenly over the pizza dough.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the vegetables.
Bake for 10 to 12 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Garnish with chopped fresh basil before serving.

These six spring dinner ideas are just the beginning. With so many fresh and flavorful ingredients available, the possibilities are endless. Don't be afraid to experiment and create your own delicious dishes! Happy cooking!

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